Minestrone Soup

Put stock in a pot and bring to the boil. Add pasta and cook to package instructions until al dente. We do not want to discard the stock, so put a sieve over a large bowl then strain the pasta, making sure you get all of that stock in the bowl. Set aside.

Get the pot back on the stove over medium heat. Add oil, then add onions, garlic, carrots, celery, thyme, bay leaves, parsley stalks and fry for a couple of minutes. Add stock back to the pot, bring to the boil, then lower heat and simmer for about 15–20 minutes.

At this point, add potatoes, tomatoes and tomato paste. Once again, bring stock back to the boil, then once it is boiling, bring heat down and simmer for about 7–8 minutes.

Add Swiss chard and zucchini then simmer soup for a couple more minutes.

Add pasta and beans and just warm those ingredients through. If you feel it’s necessary to add a splash of extra stock, feel free to do so.

Pick basil leaves, roll them up like a cigar then shred them. Add to your minestrone then turn heat off.

Serve minestrone into soup bowls or pasta bowls, then finish with a light grating of Parmesan cheese. Enjoy.